Here’s a simple recipe for preparing delicious chocolate covered, roasted almonds from the world-renowned Martha Stewart. The recipe costs around two pounds, and it is not only good to eat, but is also a great idea for gifts when packaged in air-tight boxes or jars. Still, chocolate almonds is just one idea and one can try any chocolate covered nuts for variety.
Step one : Ingredients
Ingredients: -2 1/2 cups (13 ounces) unblanched whole almonds -1 1/4 cups granulated sugar -1 teaspoon ground cinnamon -1 pound semi-sweet chopped chocolate, - 1/2 cup Dutch-process cocoa powder -1/2 cup confectioners' sugar
Method: -Heat the oven up to 350 degrees. -Toast the almonds for 15 minutes on a baking sheet. -Line two baking pans with a parchment paper and then, set aside.
-In a medium saucepan, combine the granulated sugar, 1/4 cup of water, the toasted almonds, and the cinnamon. -Stir the granulated sugar until it becomes golden and the almonds are completely coated and separated.
-Pour the nuts onto the prepared pans. -Let it chill in the freezer for about 15 minutes.
- Meanwhile, place the chocolate into a medium bowl. - Place the bowl over simmering water until melted.
-Transfer half the chilled almonds to a large bowl, and pour half of the melted chocolate over the nuts. - Stir the mixture until the nuts are thoroughly coated.
-Transfer the nuts onto a prepared baking pan. - Using two forks, separate the nuts so that they don't stick together. -Return the almonds to refrigerator until chocolate has set for about 20 minutes. - Repeat with the remaining almonds.
- Place the cocoa powder and the confectioners' sugar into two separate bowls. - Toss half of the nuts in cocoa and half in sugar, and gently tap-off any excess powder.
- Store separately in an airtight containers for up to one month. -To make into excellent gifts, store in small jars and wrap them with special wrapping paper. - Tie them with a nice bow and include a small gift card.
Dutch-process cocoa powder is a type of unsweetened cocoa which has been treated with an alkali to neutralise its natural acidity. It is of reddish-brown in colour and has a mild flavour. It can easily be dissolved in liquids. Semi-sweet chocolate may contain sugar, chocolate liquor, cocoa butter, soy lecithin (an emulsifier) and vanilla (an artificial flavour). Other recipes use whole, dry almonds which have already been roasted. One can also try making chocolate covered peanuts if almonds are not available.